Step-by-Step Instructions
1. Cook the Beef and Vegetables
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Heat olive oil in a large skillet over medium heat.
- Add the ground beef and cook until browned, breaking it into crumbles. Remove the beef and set it aside.
- In the same skillet, sauté the onion and mushrooms until softened and golden, about 5–7 minutes. Add garlic and cook for 1 minute.
2. Prepare the Mixture
- Return the beef to the skillet with the onion and mushrooms. Stir in Worcestershire sauce, thyme, salt, and pepper.
- Add the uncooked rice, beef broth, and heavy cream to the skillet. Mix everything thoroughly and bring to a gentle simmer.
3. Assemble the Casserole
- Transfer the beef and rice mixture to the prepared casserole dish.
- Cover tightly with aluminum foil and bake for 35–40 minutes, or until the rice is fully cooked.
4. Add the Topping
- Remove the foil and sprinkle the shredded cheese and Parmesan over the casserole.
- If you like a crunchy topping, mix breadcrumbs with melted butter and sprinkle over the cheese layer.
- Return to the oven and bake uncovered for another 10–15 minutes, or until the cheese is bubbly and golden.
5. Serve
- Let the casserole rest for 5–10 minutes before serving to allow the flavors to meld.
- Garnish with fresh parsley if desired and serve hot.
